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Shakshuka with Swiss Chard

Shakshuka with Swiss Chard

Photo by Dixie D. Vereen for The Washington Post

In this version of the eggs-in-spicy-tomato-sauce dish that’s so popular in Middle Eastern and North African countries, Swiss chard adds extra color, texture and nutrition, while dollops of soft goat cheese melt into the mix. Enjoy it for breakfast or lunch or as a light dinner served with a green salad, for a tasty meal that is nourishing, affordable and easy to prepare.


1 medium bunch Swiss chard (about 8 ounces)
2 tablespoons olive oil
3 cloves garlic, chopped or thinly sliced
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
Pinch crushed red pepper flakes
Two 14.5-ounce cans no-salt-added diced tomatoes with juice
4 large eggs
2 ounces soft goat cheese (chevre) *
1/4 cup packed fresh flat-leaf parsley leaves


Separate the leaves from the stems of the Swiss chard. Cut the stems into 1/4-inch-thick slices, then chop the leaves, keeping the stems and leaves separate.

Heat the oil in a large skillet over medium-high heat. Once the oil shimmers, add the chard stems and cook for about 3 minutes, stirring occasionally, until slightly softened. Add the garlic, paprika, cumin, coriander, salt and crushed red pepper flakes; cook for 30 seconds, stirring, until the spices are fragrant, then stir in the diced tomatoes and their juices. Reduce the heat to medium, cover and cook for 5 minutes, stirring occasionally. Stir in the chard leaves; cover and cook until they have just wilted.

Reduce the heat to medium-low. Use a large spoon to form a well 3 inches across in the sauce in one quadrant of the skillet; crack one of the eggs into a small bowl and pour it into the well. Repeat with remaining 3 eggs.

Dollop the cheese around the eggs. Cover and cook for 4 to 5 minutes or until the whites of the eggs are set but the yolks are still runny.

Garnish with the parsley leaves. Serve hot, with warm pita bread.

* Many cheeses are not technically vegetarian because they are made using an animal-derived enzyme called rennet. To make this recipe officially vegetarian, use cheese labeled “vegetarian,” or “no animal enzymes.”

Makes 4 servings

Per serving: Calories 350; Total Fat 15g; (Sat Fat 5g); Protein 12g; Carb 16g; Fiber 5g; Cholesterol 195mg; Sodium 600mg; Total Sugar 6g

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